Harvesting begins today! Our first cucumbers are ready and it looks like hot peppers are right behind. We were out early this morning weeding, spreading mulch, watering and planting Seminole pumpkins (good growers in the heat). That's it for planting, except for possibly filling in any spaces that present themselves with a few zinnia and sunflower seedlings.
One of my favorite thing to do with fresh cucumbers is to turn them into refrigerator pickles, and it takes about five minutes. The New York Times Natural Foods Cookbook - a classic during the 70s back-to-the-land movement - has a delicious recipe that I've been using for a while. Sweet onions, like Vidalias, are also being harvested right now and are just perfect for this. While I'm feeling anything but "cool as a cucumber" during this ridiculous hot spell (90s in May? This does not bode well...), we'll enjoy eating them for sure.
2 cucumbers, thinly sliced
1/4 - 1/2 sweet onion thinly sliced
1/2 cup rice vinegar
1/2 teaspoon salt
2 tablespoons honey
Place vinegar, salt and honey in a jar and shake till blended. Pour over cucumber slices. Store in refrigerator for 3 days.